Classic Reca with Tomato–Pepper Sauce

Ingredients

• 1 can (15 oz / 425 g) Canned chickpeas, drained and rinsed
• 1 cup (240 g) Canned crushed tomatoes
• 1 cup (150 g) Roasted red peppers (jarred), drained
• 2 tbsp Olive oil
• 2 cloves Garlic, minced
• 1/2 medium (about 75 g) Onion, finely chopped
• 1 tsp Smoked paprika
• 1/2 tsp Dried oregano
• 1/4 tsp Salt(optional)
• 1/4 tsp Black pepper(optional)
• 1 tbsp Lemon juice
• 2 tbsp Fresh parsley, chopped

Instructions

1. 1

   Prep (10 minutes): Drain and rinse the chickpeas. Chop the onion, mince the garlic, drain the roasted peppers, and chop the parsley.

2. 2

   Cook (20 minutes): In a saucepan, warm the olive oil over medium heat. Sauté the onion for 3–4 minutes, then add garlic and cook 30–60 seconds until fragrant.

3. 3

   Add the sauce base: Stir in crushed tomatoes, roasted peppers, smoked paprika, and oregano. Simmer gently for 10 minutes, stirring occasionally, then lightly mash the peppers with a spoon to thicken.

4. 4

   Finish the reca-style bowl: Add chickpeas and simmer 5–6 minutes until warmed through. Stir in lemon juice, taste, and adjust salt and pepper if needed.

5. 5

   Serve: Spoon into bowls and top with chopped parsley.